Korean Grilled Galbi Short Rib Lettuce Wraps with Ssamjang

Whisk the soy sauce, brown sugar, sesame oil, grated pear, garlic and ginger into a marinade.

Serves 4

Ingredients

• 2 pounds flanken-cut beef short ribs (1/4-inch thick)
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 3 tablespoons toasted sesame oil
• 1 small Asian pear, grated
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 heads butter lettuce, leaves separated
• 3 tablespoons ssamjang (Korean seasoned soybean paste)
• 3 green onions, thinly sliced
• 2 cups cooked short-grain rice, to serve
• 1 tablespoon toasted sesame seeds

Instructions

1. Whisk the soy sauce, brown sugar, sesame oil, grated pear, garlic and ginger into a marinade.
2. Add the flanken short ribs, turning to coat, and marinate at least 1 hour or overnight in the fridge.
3. Heat a grill to high until the grates are screaming hot.
4. Grill the ribs 2-3 minutes per side until caramelized and lightly charred at the edges.
5. Rest the meat a few minutes, then slice the strips off the bones into bite-size pieces.
6. Set out lettuce leaves, ssamjang, rice, green onions and sesame seeds for building wraps.
7. To eat, lay a little rice and grilled beef in a lettuce leaf, dab with ssamjang, top with green onion and sesame, then fold and enjoy.
8. Galbi - marinated, grilled beef short ribs - is the centerpiece of Korean barbecue, traditionally cooked tableside over charcoal and eaten in ssam, hand-built lettuce wraps. The grated pear in the marinade is the Korean secret to tenderizing and a subtle sweetness, making this an interactive, share-the-grill meal perfect for a Father's Day cookout.

Nutrition (estimated, per serving)

• Calories: 610 kcal
• Protein: 34g
• Fat: 32g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 14g
• Sodium: 1320mg